JPS6229944A - Compressed instant noodle block and production thereof - Google Patents

Abstract

PURPOSE:To obtain the titled compressed instant noodle block having low bulkiness and excellent transportability, packaging suitability, preservability, etc., by controlling the water-content of hot noodle to an extent to give a softness enabling the compression molding, filling the noodle in a molding vessel and compression-molding the noodle. CONSTITUTION:Hot noodle controlled to a water-content of about 1.5-25% and having a softness to enable the compression molding is produced either by moisturizing dried noodle produced by conventional method or by steaming and properly drying noodle produced by conventional method. The hot noodle is filled in a molding vessel together with ingredients, soup or their combination and compression-molded to obtain the objective compressed instant noodle block. The hot noodle means noodle having a temperature of about 40-180 deg.C. Noodle of the above temperature range and having a water-content of <=25% can be molded by compression molding.

Description

[Detailed Description of the Invention] (Industrial Application Field) Compressed instant noodle mass in which ingredients such as bakayaku and condiments of the present invention, iii) non-soup, etc. are integrally incorporated into the noodle mass, and production thereof Regarding the method.

(Prior Art) Conventional instant noodles have many voids between the noodle strands, are bulky, and have a weak texture, making them inconvenient to handle. For this reason, for products that are simply packaged in bag-like packaging (so-called stuffed wheat noodles) rather than containers, soup and toppings are generally added to prevent the product value from decreasing (the noodle chunks crumbling) during transportation. Currently, the noodles are individually packaged, but when cooking, it is a hassle to have to open each individual package. It is a hindrance to sex. Also,
For some products, a noodle block is held in the middle of a vertical insulating container, and ingredients and powdered soup are placed on top of the noodle block to achieve a good texture (μ) and easy cooking and eating. However, even in such cases, a special container in the shape of an inverted truncated cone is usually required, making it bulky, and it cannot necessarily be said to be superior in terms of portability and packaging. Furthermore, for instant noodles that are not packaged in a container but only in a bag-like package (so-called loaded noodles), the attached ingredients may be destroyed by the noodle lumps during transportation. This also caused a decline in product value. Furthermore, conventional dried noodles (fried noodles, hot-air dried noodles, etc.) generally have a water content of 3 to 14%, but simply compressing them will cause the noodle strings to break and the noodle blocks to be crushed. A satisfactory compressed noodle mass could not be obtained. Therefore, it is considered impossible to compress dried noodle blocks into compressed noodle blocks. There was also no method for obtaining compressed instant noodle blocks.

(Means for Solving the Problems) The present invention was invented in view of the above-mentioned problems, and is not bulky, has the same cooking properties as conventional noodle blocks, and has ingredients such as The purpose is to provide a compressed instant noodle mass that has sludge on the surface-1- and restores its appearance to look delicious.

The configuration of the present invention will be explained below.

That is, the first aspect of the present invention is a compressed instant noodle mass characterized by incorporating ingredients, soup, or a combination thereof into the noodle mass, and having a water content of about 1.5. Compressed instant noodles characterized by filling high-temperature noodle strings adjusted to ~25% and exhibiting a degree of flexibility that can be compressed and molded into a molding container together with ingredients, soup, or a combination thereof, and molding them under compression. The gist of the second invention is a method for producing lumps.

In the above, high-temperature noodle strings with a moisture content of about 1.5 to 25% that are flexible enough to be compression molded mean that they are easy to fill when filling a molding container (mold) with noodles, and are compressible. This means that the noodles do not break during forming, and the reason why such noodle strings are used is that when the moisture content of the noodle strings is less than 1.5%, the noodle strings remain flexible even at high temperatures. On the other hand, if the water content of the noodle strings exceeds 25%, the noodle strings will retain their flexibility, but as the compression becomes stronger, the noodle strings will stick to each other and become difficult to mold. This is because it has the drawback of requiring a long time for drying and also has problems such as deterioration of restorability due to the tightness of the noodle strings.

High-temperature noodle strings refer to noodle strings with a product temperature of approximately 40 to 180°C, and within this temperature range, noodles with a moisture content of approximately 25% or less, which was conventionally impossible to compression mold. Compression molding of the wire may be possible.

In particular, when the water content is low, by compressing at higher temperatures, breakage of noodle strings and collapse of noodle blocks can be eliminated, and compressed noodle blocks with good storage stability and less binding of noodle strings can be obtained. It will be done.

For example, in the case of fried noodles, the moisture content is about 4 to 25%.
When the temperature is about 0 to 100°C and the moisture content is 1.5 to 4%, the noodle strings can be compressed by heating them to about 100 to 180°C. In the case of hot air-dried noodles, compression can be achieved by increasing the temperature of the noodle strings to about 40 to 100°C when the moisture content is about 10 to 25%, but as mentioned above, it is possible to prevent noodle strings from sticking together and improve storage stability. From the point of
Especially for noodle strings with a moisture content of about 15% or less at about 60 to 100°C.
It is preferable to compress the material at a high temperature. In the case of freeze-dried noodles, a compressed noodle mass can be obtained by heating the noodle strings to a temperature of about 40 to 100° C. after moistening the noodles to a moisture content of about 10 to 25%.

Specifically, high-temperature noodle strings having a water content adjusted to about 1.5 to 25% and exhibiting flexibility enough to be compressed can be obtained by the following method.

■ Dried noodles (e.g., fried noodles, hot-air dried noodles, freeze-dried noodles, etc.) obtained by the normal temperature method by steaming are steamed again to adjust the moisture content to 1.5-25%, and the noodle string temperature is to a high temperature.

■Water spray or water immersion method Noodle strings made using a conventional method are steamed, salt, various seasonings,
After soaking in a seasoning solution containing various spices, the noodles are dried by freeze drying, frying, hot air drying, etc. and then hot water is sprayed on them, or as a wetting agent, 70% Solbi 7) aqueous solution, etc. to substantially reduce the moisture content by 1
．． Adjust to 5-25%.

In addition, as a method of raising the temperature of the noodle strings, there is a method of raising the temperature at the same time using the heat of steaming in the humidity control by steaming as described above, or a separate method of raising the temperature with dry steam, or a method of raising the temperature by drying steam, or a method of raising the temperature by using dry steam, or using residual heat from the frying process. Any method can be used as long as it can quickly raise the noodle strings to a predetermined temperature, such as microwave heating or far-infrared heating.

Furthermore, sugar alcohols (for example, sorbitol, maltitol, etc.), glycerin, glycerin fatty acid ester, etc., are kneaded into the noodle strings, added to the flavoring liquid, and sprayed after the noodle string drying process. It can be added to noodle strings, and by this addition, compression at high temperatures and low moisture content can be easily performed without breaking. For example, in the case of sugar alcohols such as sorbitol, the effect is recognized when added in an amount of about 0 to 25% based on the weight of the noodle string material powder.

In addition, the ingredients used in the present invention are generally referred to as "kayaku" or "floating fish", and include vegetables,
These include fruits, seafood, meat, various spices, bread, confectionery, ingredients for Chinese cuisine, seeds, grains, potatoes and starches, beans and their processed products, eggs, dairy products, mushrooms, algae, etc.

Then, raw stuffing, freeze-drying of cooked products, hot air drying,
Dried products, semi-dried products, and undried products can be used by microwave drying, fry drying, etc. These ingredients can be dispersed between the noodle strings or interposed in a layer with the noodle strings (clumps) before the noodle strings are compressed, and then incorporated into the noodle mass after compression. .

Alternatively, dry noodles can be prepared by dispersing and intervening a different phase in the noodle mass, and then softened and heated to a high temperature, followed by compression molding. In addition, the soup used in the present invention is
It is used to add good taste to noodles and hot water when eating, and can be used in powdered or paste form. If you use any of these ingredients or soups that contain water, or if you moisturize the noodles for the purpose of adding flexibility to the noodles, you should package them as they are and use them as a product. However, in order to improve storage stability, it is desirable to perform a final drying process on the formed noodle mass by hot air drying, freeze drying, fry drying under normal pressure or reduced pressure, micro drying, etc.

Furthermore, regarding the forming method under compression, in addition to compression molding using a normal compression device, pressure molding, heating molding, and humidification molding can also be used in combination, and the shape of the noodle lumps to be molded can also be grip layered,
It can be formed into a wide variety of shapes such as balls, spheres, cones and truncated cones, rectangular parallelepipeds, and various animal and plant shapes.

The present invention is configured as described above, and has the following effects.

(Effects of the Invention) In other words, the compressed instant noodle mass according to the present invention has a stronger structure and superior strength compared to conventional starch mass, and is also dense and compact (compared to ordinary noodle mass). The weight (for example, the volume for one person) is about half, which is about 2,000 yen), so it has excellent transportability, portability, packaging suitability, etc. In conventional instant noodles, their density (noodle mass weight/
The apparent volume of the noodle mass is generally about 0.15 to 0.35 g.
/cm3, but according to the method of the present invention, this can be reduced to about 0.
．． Compressed instant noodle blocks can be produced with the degree of compression adjusted appropriately to a range of 2 to 1.2 g/cm3.

In terms of strength, portability, and restorability of the noodle mass, the density is 0.25.
It is preferable to compress it to about 1.0 g/crn3. By the way, it is a product of Nissin Foods Co., Ltd.
Trademark name) rectangular parallelepiped noodle mass (approx. 1) 0■■X130
m Hatake X27+1)), "Chicken Ramen (trade name)"
Ordinary crab lumps such as the cylindrical noodle lump (Φ1) 0mm x 30cm) and the truncated cone-shaped noodle lump (upper diameter 87mm x 681m x height 60mm) of [Cup Tardle (trade name)] The volume can be reduced to about 2 times the amount for one person.

(2) If ingredients, soup, etc. are incorporated into the compressed noodle mass, the ingredients will ooze out on the surface when it is reconstituted with hot water during cooking. From a top view, it gives a fresh interest to the eater, and can be eaten in the same way as conventional products.

(3) In addition, in the case where the ingredients are integrated into the compressed noodle mass as described above, even if the packaging is simply put in a bag-like package, the ingredients are fragile during transportation. There is no risk of damage, etc., and the ingredients that sag on the surface during restoration are restored neatly, giving the eater a good sense of appetite.

(4) In addition, regarding storage stability, the structure of the noodle mass becomes denser and its surface area becomes smaller, making it particularly resistant to adverse conditions such as oxygen in the air or light in terms of deterioration of fats and oils. It is possible to make it a thing.

(Example) Example 1 950g of wheat flour, 50g of potato starch, 20g of salt,
320 g of water was added to 2 g of Kansui and the mixture was kneaded for 15 minutes and rolled to form noodle strips with a noodle thickness of 0.75 iris.The noodle strips were cut with a 20# square cutting blade to obtain noodles. Next, the obtained squid was steamed for about 1 minute in a conventional manner (steam pressure 1 kg/Cd),
It was immersed in a seasoning solution containing salt, various seasonings, and various spices. Soaked noodles 1) 0g was fried in palm oil at 140-150°C for 2-2.5 minutes to obtain 75g of dry noodles.

75 g of these dried noodles are steamed again and the moisture content is adjusted to 12% to make them flexible.
0°C), 3 g of freeze-dried pork, 3 g of hot air-dried carrots, 5 g of quality cabbage, and 3 g of powdered soup were filled into the same hemispherical molded container. cJ, compression molded for 10 seconds. In addition,
It is desirable to process the noodles in a warm state until they are filled into a molding container and compressed. By cooling the noodles in a compressed state, it is possible to suppress the expansion of the noodle mass after the compression is completed. be.

Thus: - The compressed noodle mass obtained by the above-mentioned procedure was freeze-dried to give 87 g of dried noodle mass with a moisture content of 3%.

The dried noodle mass was heat-shrink wrapped with a heat-shrinkable film to form a product. The product thus obtained is about 2 times the size of a normal dried noodle block, and since it is heat-shrink wrapped, there is no extra void caused by the packaging. Therefore, it was extremely compact and strong, and had excellent transportability, portability, and packaging suitability. Then, by putting this noodle mass and boiling water in a pot and boiling it for 3 minutes, it can be eaten in the same way as conventional products.When eaten, the pork, carrot, and cabbage ingredients stand out, making it delicious. Ta. Note that the product obtained by heat-shrink packaging this noodle mass retained good taste even after being stored for a long time after production.

Example 2 950g of wheat flour, 50g of potato starch, 20g of salt,
Add 350g of water to 5g of Kansui and knead for 15 minutes, then roll to make noodle strips with a noodle thickness of 0 mm.After cutting the noodle strips with an 18# square cutting blade, knead for 15 minutes and roll for about 2 minutes using the standard method. The mixture was then steamed at 80° C. and then dried with hot air at 80° C. until the moisture content was 20%. The drying time was 10 minutes, and 83 g of flexible dry product was obtained from 100 g of wheat gluten. These flexible noodles, 0.6g of freeze-dried shrimp, 0.2g of hot air-dried shiitake mushrooms, 1g of raw ginger, 0.5g of fried tofu,
Then, when filling 2 g of powdered soup into the same star-shaped molded container, place the wheat flour on the side of the container, pack the ingredients and soup into the center, and fill with cotton at a temperature of about 90°C. So 0.
Compressed at 1 kg/ct for 30 minutes. In this way, the formed noodle mass was dried again with hot air at 80°C for 1 hour.
80 g of dried noodle blocks with a moisture content of 8% were obtained. This dried noodle mass was vacuum packaged and made into a product. The product thus obtained has a volume of about 2 times that of a normal noodle block, and since it is vacuum packed, there is no extra void caused by the packaging. As a result, it is extremely compact and strong, and has excellent transportability, portability, and packaging suitability. Then, by putting this noodle mass and boiling water in a pot and boiling it for 5 minutes, it became edible in the same way as the conventional product, and the ingredients such as shrimp, shiitake mushrooms, zazai, and fried tofu came out, making it delicious to eat. In addition,
Products obtained by vacuum packaging noodle blocks retained good taste even after long-term storage after production.

Example 3 320g of water was added to 20g of wheat flour and 20g of salt, and the mixture was kneaded for 15 minutes and rolled to form noodle strips with a thickness of 0.6 mm.The noodle strips were cut with a round 20# cutting blade. It was made into noodle strings.

Next, the noodle strings were steamed in a conventional manner and immersed in a seasoning liquid containing salt, various seasonings, and various spices. The soaked noodle strings were freeze-dried to obtain dry noodles.

To 1 kg of these dried noodles, a 70% aqueous solution of Tsurhitsu was added by spraying to make them flexible, and 35 g of these flexible noodles (moisture content 15%) and 1.5 g of freeze-dried rice were added to the dry noodles by spraying.
g, 1 g of fried dried potatoes, 1 g of tinned egg, and
3 g of powdered soup was placed in the same hemispherical molded container. Next, this is heated by microwave to bring the noodle temperature to about 60℃.
This was then compressed and molded at 0-2 kg/cJ for 24 hours. The noodle mass thus obtained was placed in a truncated conical container and used as a product.

The product thus obtained had a volume approximately 2 times larger than that of a normal dried noodle block, was strong, and had excellent transportability, portability, and packaging suitability. After adding boiling water to the product, it was ready to eat 3 minutes later, just like the conventional product, and when eaten, ingredients such as rice, potatoes, and tinned eggs came out, making it delicious to eat. This product retained good taste even after long-term storage.

Claims (8)

[Claims] (1) A compressed instant noodle mass characterized by incorporating ingredients, soup, or a combination thereof into the noodle mass. (2) The compressed instant noodle mass according to claim 1, wherein ingredients, soup, or a combination thereof are interposed in layers in the noodle mass. (3) The compressed instant noodle mass according to claim 1, wherein ingredients, soup, or a combination thereof are dispersed in the noodle mass. (4) A compressed instant noodle mass characterized by filling a molding container with high-temperature noodle strings with a water content adjusted to about 1.5 to 25% and exhibiting flexibility enough to be compressed and molded under compression. manufacturing method. (5) High-temperature noodle strings with moisture content adjusted to about 1.5 to 25% and exhibiting flexibility enough to be compressed are filled into a molding container together with ingredients, soup, or a combination thereof, and then compressed. A method for producing a compressed instant noodle mass, characterized by molding it. (6) High-temperature noodle strings with moisture content adjusted to about 1.5 to 25% and exhibiting flexibility enough to be compression molded are characterized by being made by rewetting dried noodles obtained by a conventional method. A method for producing a compressed instant noodle mass according to claim 4 or 5. (7) High-temperature noodle strings with moisture content adjusted to approximately 1.5 to 25% and exhibiting flexibility enough to be compression molded are noodle strings obtained by a conventional method, which are steamed and then brought to an appropriate moisture content by a conventional method. The method for producing a compressed instant noodle mass according to claim 4 or 5, wherein the compressed instant noodle mass is dried. (8) The method for producing a compressed instant noodle mass according to any one of claims 4 to 7, wherein the high-temperature noodle strings are noodle strings with a product temperature of about 40 to 180°C. .